Cheesy Sausage Pita Pockets recipe
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Ingredients
- 4 pita bread rounds 1 pound mild Italian sausage (such as Johnsonville®) 1 (15 ounce) jar four-cheese pasta sauce (such as Classico®) ¼ cup minced onion 3 tablespoons cream cheese, softened 1 ½ cups shredded fresh mozzarella cheese ½ teaspoon salt
Nutrition Info
- 645.2 caloriescarbohydrate: 43.6 gcholesterol: 96.2 mgfat: 38 gfiber: 3.9 gprotein: 30.2 gsaturatedFat: 17.2 gservingSize: -sodium: 1991.3 mgsugar: 7 gtransFat: : -unsaturatedFat: : -
Directions Cheesy Sausage Pita Pockets
Directions
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Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.
Trim about 1 inch from one side of each pita pocket and arrange onto prepared sheet.
Roll sausage into 32 small meatballs.
Heat a large skillet over medium heat. Fry meatballs in skillet until completely browned on all sides, about 5 minutes. Drain meatballs on a plate lined with paper towel.
Stir pasta sauce, onion, and cream cheese together in a saucepan over medium heat, cook, stirring regularly until onion is tender, 7 to 10 minutes.
Transfer meatballs to a large mixing bowl, add 1 cup of the pasta sauce mixture and mozzarella cheese. Mix until the meatballs are coated in sauce and cheese.
Gently stuff pita pockets with meatball mixture using a small spoon.
Bake stuffed pita pockets in preheated oven until heated through and the cheese is melted, about 10 minutes.
Serve pockets with remaining sauce for dipping.